marrow

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch

Ossobucco

packet dried porcini

veal

plain flour, seasoned

unsalted butter

olive oil

celery stick,

dry white wine

tomatosugocasa

tsp Marigold Swiss vegetable bouillon powder

Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don't remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.

Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.

Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.

Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.

Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain 'risotto' (see link, right).

Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-day

Slow-cooked marrow with fennel & tomato

young marrow (about 1kg)

tbsp olive oil,

rosemary sprig, plus extra leaves chopped to serve

fennel seeds

red onions,

dried chilli

fennel bulb, sliced

garlic cloves, crushed

white wine

tomatoes, chopped

tbsp red wine vinegar

capers

can butter beans, drained

goat’s

Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.

Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.

Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn’t catch.

Deglaze the pan with the white wine. Cook until it’s evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.

Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat’s cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.

Hearty and plentiful around autumn time, marrows make a tasty and filling dinner. 

Italian-style stuffed marrow

sunflower oil

onion, chopped

carrots,

celery stalks,

Italian-style sausages, meat removed from skins

tsp dried chilli flakes

oregano

tsp caster sugar

plain flour

150 milliliters/5fl oz red wine

300 milliliters/10fl oz beef stock

x 400 grams/14 ounces can cherry tomatoes

bay leaf

butter

grams/½oz plain flour

250 milliliters/9fl oz milk

125 grams/4 ounces mozzarella, drained

Marrow stuffed with a beef mince based sauce and topped with golden, bubbling cheese. A good recipe if you have a glut of marrows.

Stuffed marrow

marrow,

garlic

tbsp chopped fresh thyme

onions,

500 grams/1lb 2 ounces beef mince

tomato purée

sun-dried tomato paste (or 2 tbsp chopped sundried tomatoes)

tomatoes

tbsp finely chopped fresh parsley,

eggs,

grams/2¼oz parmesan, grated,

pecorino, grated

salt and black pepper

There are few things as sinfully delicious and the rich, fatty marrow that only comes from slow roasting beef bones.In recent years, chefs have brought back an ancient practice, serving roasted beef marrow as an appetizer.

Roasted Beef Marrow Bones Recipe

beef marrow bones (8 inches (20.3 cm) each)

cooking oil

bread crumbs

baguette (about 8" (20.3 cm) long)

Prep. Rinse the bones to get off any bone dust and splinters. There may be meat and fat on the outside of the bone. You can scrape it off if you wish, but I usually leave it on in case I want to gnaw on the bone afterwards. When you are ready to cook, paint the cut side with oil and sprinkle on some seasoned bread crumbs. If I have fresh herbs, I use them.

Fire up. Preheat the grill in a 2-zone configuration and get the indirect zone up to 325°F (162.8°C).

Roast. Place the bones in a baking pan or cookie sheet lined with foil so drippings don&#39;t make a mess of your grill or cause a major flare-up. Roast them  in the indirect zone for about 30 minutes until the marrow is 150°F (65.6°C) and like jello.

Toast. Cut the baguette on the bias into 1/4-inch (6.4 mm) slices. While the bones are roasting, toast the baguette slices on the direct heat side of the grill. They&#39;ll brown quickly so keep a close eye on them and don&#39;t let them burn.

Serve. When the bones are done, give them a squeeze of lemon juice and spread the marrow on the toast. Now you know why Western settlers called marrow &quot;prairie butter&quot;. An alternative: Try topping the marrow with chimichurri sauce. The brightness of the acidity is a perfect marriage.

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Ossobucco

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Top 5 marrow recipes from across the web

The most viewed marrow recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ossobucco

Slow-cooked marrow with fennel & to...

Italian-style stuffed marrow

Stuffed marrow

Roasted Beef Marrow Bones Recipe

The most viewed marrow recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine